Roasted Spaghetti Squash

We love spaghetti but don’t love all of the carbs and calories that come with it. Spaghetti squash is a great substitute and has around a 4th of the carbs and calories. Tonight we served the squash with Fresh Tomato Basil Sauce and because this whole meal was so low in carbs, we treated ourselves to a piece of garlic bread too (love garlic bread)!

My 9 year old doesn’t even realize that it’s not spaghetti and cleaned up his plate.

It’s very easy to roast a spaghetti squash, just a little more time intensive than boiling some pasta but overall, this substitute is worth it.

Split the squash in half. Remove seeds and pulp. Line a baking sheet with aluminum foil. Brush olive oil on the flesh side of the squash then sprinkle with salt, pepper, and garlic powder.

Turn squash upside down on baking sheet (flesh side down). Roast for 40 minutes (until squash is soft and fully cooked). Remove from oven and let sit for about 10 minutes … just until it’s cool enough to handle.

Use a fork and scrape the squash “spaghetti” from the inside of the skin. Scoop out.

Split the squash in half. Remove seeds and pulp. Line a baking sheet with aluminum foil. Brush olive oil on the flesh side of the squash then sprinkle with salt, pepper, and garlic powder.

Turn squash upside down on baking sheet (flesh side down). Roast for 40 minutes (until squash is soft and fully cooked). Remove from oven and let sit for about 10 minutes ... just until it's cool enough to handle.

Use a fork and scrape the squash "spaghetti" from the inside of the skin. Scoop out.

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Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. Read More…